|Thin slices country cured ham||4 , cut to fit toast slices|
|Buttered toast slices||4|
|Butter||6 Tablespoon, melted|
|Oysters||1 Pint, shucked|
|Lemon juice||1 Teaspoon|
|Freshly ground black pepper||To Taste|
1. In a large skillet cook the ham gently until tender. If it is lean, add a little fat to the pan. Place the ham on the toast and keep hot.
2. Heat the butter and add the oysters and lemon juice. When the oysters are plump, in one or two minutes, ladle them with the butter over the ham and toast. Season with salt and pepper.